Title: Saluf bi hilbeh (flat bread with fenugreek &
 Categories: Breads, Yemani
      Yield: 12 Servings
 
      1 pk Active dry yeast
  1 1/2 c  -Warm water
      2 c  Plain flour
      2 c  Wholemeal flour
    1/2 ts Salt
           Oil or ghee
           Hilbeh
 
  Makes 12 loaves Oven temperature: 260øC (500øF) Cooking time: 4
  minutes each lot
  
  Soak yeast in 1/4 cup water and stir to dissolve.
  
  Sift flours into a mixing bowl, remove 1 cup flour and keep aside.
  
  Blend remaining water and salt into yeast liquid and pour into flour.
  Mix in a little of the flour to thicken liquid, cover and leave in a
  warm place for 10-15 minutes until frothy. Blend in remaining flour
  in bowl, then beat by hand for 10 minutes, or on electric mixer using
  dough hook for 5 minutes.
  
  Turn onto a floured board and knead in enough of the reserved flour
  to make dough smooth and satiny. Return to bowl, sprinkle top of
  dough lightly with flour and stretch a sheet of plastic film over top
  of bowl. Leave in a warm place until doubled in bulk - about 30
  minutes. Preheat oven.
  
  Punch down dough and turn out on board.  Knead a little, then divide
  into 12 equal portions.  Place a heavy flat griddle or baking sheet
  on centre shelf in oven and heat for 10 minutes. Grease with a wad of
  paper towelling dipped in oil.  Roll out each portion to a 15 cm (6
  inch) round and prick with a fork. Brush top lightly with oil and
  spread on 1 teaspoon hilbeh. Lift 2 loaves onto a lightly floured,
  flat-edged baking sheet or plywood board and slide onto heated
  griddle or baking sheet.
  
  Bake in hot oven for 4 minutes.  Top may be lightly browned under a
  hot grill.  As breads are removed, wrap in a cloth to keep them warm
  and soft. Serve warm.
  
  NOTE: If breads begin to puff up during cooking, press top with a
  folded cloth.  Breads should be bubbly, but should not form a pocket.